Gorditas dough (México) by Magefesa USA



  • 500 gr. Corn flour for tortillas.
  • 1/2 tbs. Fine salt.
  • 50 gr. Butter or olive oil.
  • Tepid water.


Pour the flour together with salt, oil or butter in the bowl of a Magefesa Alpha  Food Processor, adapt the kneading hook and start beating maximum speed. Incorporate some tepid water slowly until we get a fine and homogeneous dough. The quantity of water is approximately a bit less than the volume of corn flour. Once we get the dough, remove and let it rest covered with a kitchen cloth for about 20 minutes. After dough has rested, remove some dough desired size portions (between 50 gr. and 70 gr.) and form gorditas with your palms. Brown gorditas on both sides in a Magefesa Mesana Grill. Serve them hot and stuffed to taste.
The approximate diameter of gorditas is about 10 cm and about 2,5cm-3cm wide. Open them in the middle with a serrated knife and stuff them.


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